Sweet Potato Mini Muffins

The day after Thanksgiving I posted a picture on Instagram of my favorite way to eat sweet potatoes. What I love about sweet potatoes is that; (1) they are already sweet to begin with when baked all by themselves; (2) They make great pies; (3) leftovers can easily be utilized in other recipes.

These mini sweet potato muffins for example were a last minute experiment that went surprisingly well. That doesn’t happen too often, and to tell you the truth, I wasn’t planning on posting the recipe because I wasn’t 100% happy with them. That is until the next morning when I woke up to more than half of the muffins having been eaten by both my kiddos. I really did not expect them to like them as much as they did. They ate a whole bunch before breakfast, a few during breakfast, and more at lunch. The best part is, I didn’t even add any more sugar to the batter!

Even though we spend the holidays with the whole family, there are a few Thanksgiving Day items that I like to make at home and keep for ourselves. One of those is a ham, and the other these sweet potatoes. With the leftover sweet potatoes at home, I pureed them with a little bit of milk (just to help it blend easier) and added it to the muffin batter to make the sweet potato muffins.

First (in case you are wondering), I’ve included a couple pictures with the recipe for this sweet potato side dish below.

Preheat oven to 400 degrees. In a small sauce pot on medium heat, melt the butter with pilocio. Once the pilocio is completely dissolved and starts to thicken, add the milk. Stir and let this come to a low boil for a couple minutes. Turn off the heat, pour the piloncio sauce over the potatoes.

Stir the potatoes well to evenly coat them.

Add the chopped pecans and stir once more to coat the pecans as well.Bake at 400 degrees in the oven for 40 minutes.(Stir everything once more after 20 minutes of baking to make sure all the potatoes get a chance to bake in the sauce.)

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